Chef Sam Jackson supplies this recipe as the dough for his Australian-style Meat Pie, Chicken Pie, and Vegetable Pie recipes.


  • 1 pound 9 ounces all purpose flour
  • 13 ounces unsalted butter, cubed
  • 4 large egg yolks (@ 2.7 ounces)
  • ~1/3 cup cold water (as needed)
  • 3 teaspoons kosher salt


  1. Combine butter, flour, and salt in Breville Sous Chef® food processor. Turn on and mix well for 30 seconds.
  2. Add egg yolks and mix until grainy — the texture should be like breadcrumbs.
  3. Slowly add cold water until dough comes together and pulls away from bowl.
  4. Remove dough from bowl; knead gently on countertop using a little extra flour.
  5. Roll into a log 2″ thick; wrap in cling wrap and set aside in fridge for at least 30 minutes.
  6. Using a rolling pin, roll out dough to approximately 1/8″ thickness and then cut into rounds, using a large dough cutter.

Use this shortcrust for any pies in a Personal Pie maker.